Analysis of bacterial communities of traditional fermented West African cereal foods using culture independent methods.

Analysis of bacterial communities of traditional fermented West African cereal foods using culture independent methods.

Item
http://www.wikidata.org/entity/Q33805737
Review: Diversity of Microorganisms in Global Fermented Foods and BeveragesExploring the Bacterial Microbiota of Colombian Fermented Maize Dough "Masa Agria" (Maiz Añejo)Combination of culture-independent and culture-dependent molecular methods for the determination of bacterial community of iru, a fermented Parkia biglobosa seeds.Profiling of dynamic changes in the microbial community during the soy sauce fermentation process.The Use of MALDI-TOF Mass Spectrometry, Ribotyping and Phenotypic Tests to Identify Lactic Acid Bacteria from Fermented Cereal Foods in Abidjan (Côte d'Ivoire).Bacterial Diversity and Mycotoxin Reduction During Maize Fermentation (Steeping) for Ogi ProductionMicrobial community structure at different fermentation stages of kutajarista, a herbal formulationUse of recombinant porcine β-defensin 2 as a medicated feed additive for weaned piglets.The Use of Lactic Acid Bacteria Starter Cultures during the Processing of Fermented Cereal-based Foods in West Africa: A Review.Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value-added products.Administration of Lactobacillus johnsonii FI9785 to chickens affects colonisation by Campylobacter jejuni and the intestinal microbiota.Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation.Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African fermented cereal porridges or gruels?Diversity of Yeasts and Molds by Culture-Dependent and Culture-Independent Methods for Mycobiome Surveillance of Traditionally Prepared Dried Starters for the Production of Indian Alcoholic BeveragesWhy Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?
P2860

Analysis of bacterial communities of traditional fermented West African cereal foods using culture independent methods.

Item
http://www.wikidata.org/entity/Q33805737
description
2011 nî lūn-bûn
@nan
2011 թուականի Յունուարին հրատարակուած գիտական յօդուած
@hyw
2011 թվականի հունվարին հրատարակված գիտական հոդված
@hy
2011年の論文
@ja
2011年論文
@yue
2011年論文
@zh-hant
2011年論文
@zh-hk
2011年論文
@zh-mo
2011年論文
@zh-tw
2011年论文
@wuu
name
Analysis of bacterial communit ...... g culture independent methods.
@ast
Analysis of bacterial communit ...... g culture independent methods.
@en
type
label
Analysis of bacterial communit ...... g culture independent methods.
@ast
Analysis of bacterial communit ...... g culture independent methods.
@en
prefLabel
Analysis of bacterial communit ...... g culture independent methods.
@ast
Analysis of bacterial communit ...... g culture independent methods.
@en
P1433
P1476
P2093
P304
P31
P356
P433
P478
P577
P698
P356
P1433
P1476
Analysis of bacterial communit ...... g culture independent methods.
@en
P2093
P304
P31
P356
10.1016/J.IJFOODMICRO.2010.12.025
P433
P478
P577
P698